I finally bought those RM 1.09/100g chicken breasts for what I thought was my very first time. In fact I bought two of them and paid RM 7.80. It was so cheap compared to what I used to pay.
And then I got home and I was going to do some prep works on them. It was then that realized all this while, I haven’t been so much of a clueless bastard but just a rather forgetful prick. As I was trying to cut those breasts up, I suddenly remembered that I bought these fresh breasts once, many years ago, and decided that it was not worth the effort.
You see, those pre-packed chicken breasts that I was paying RM 2.19/100g for, they were skinless and boneless. It means I paid RM 2.19 for 100g of meat. These fresh RM 1.09/100g ones, they come with skin, but they also come with the bones. In fact (I reckon) half of the weight of each slab of breast are due to the bones. So I was really paying RM 1.09 for 50g of meat and 50g of bone. When we work out the math, there’s really not much difference in terms of the nett meat I am getting.
In light of this discovery, I think I will just switch back to the RM 2.19 ones. I don’t much fancy dealing with bones on a regular basis, they are a pain to dispose of. I also went to the other two major supermarkets here to cross check, their boneless chicken breasts were going for RM 1.79 and RM 1.89 respectively, but they come with lots of chicken fats and were not as fresh looking as the ones in AEON.
Now I’m back to being an angry man. The picture I saw in Mun’s post, those RM 0.99/100g chicken breasts looked like they were boneless too. So why the hell is AEON Penang selling chicken at twice the price compared to AEON KL??? Someone from KL please do me a favor and go check those breasts out this weekend to double confirm their bone existence, will you?
Ahhh, let’s stop being angry and tell you what I did with these breasts that I bought. I was watching a video of DJ BBQ doing something which he called, brine the chicken.
When you cook meat, you’re taking the moisture away, so we’re gonna add moisture with this brine, and we’re gonna add some nice, subtle flavors yada yada, bla bla bla… – DJ BBQ
Sounds like a great idea, so let me do the same. As you know, I don’t use herbs, so I only add a cup of salt, some pepper, some Morrocan seasoning powder and 1 lemon into a pot of water. Then I bring the water to boil, and then immediately bring the pot off the boil and add ice cubes to cool the water down to prevent further cooking.
Then I poured my brine into my big mixing bowl and dumped both the breasts into the bowl.
Then I let them sit overnight…
The next evening I took one of those breasts out of the brine, lightly salt and pepper the surface of the chicken, and slapped it in the oven at 180°C for 30 minutes.
While the chicken was cooking, time to prep some vegetables to go with the chicken, because we want a balanced meal, right? This time I have with me some baby carrots, cherry tomatoes and okras (ladies fingers).
At the end of the 30 minutes, throw all these plants in with the chicken, drizzle with some olive oil, turn the heat up to 210°C and cook for another 15 minutes. This will cook the vegetables and crisp up the chicken skin. Yumsssss….
When it is done, let the chicken rest for a few minutes while I did some cleaning up of the kitchen.
If it be boneless chicken breast, I would then dig in. But it’s not, and I hate dealing with bones when I am eating, so I dealt with the bones first. I carved the meat out as best as I could, which is not very good, disposed of the bones, and then dig in.
And, OH MY MY!!… the chicken was indeed excellent! Succulent and full of flavors! Super delicious!
But, if you ask me if I am going to do this again, I would say I’ll probably do it again, when I feel generous and not so lazy. You see, to prepare the brine, I did use a lot of salt and seasoning, way more than what I would need to use if I cook using my normal methods. And they would all be discarded soon enough. And it was a lot of effort: preparing ice cubes, boiling water, pouring ice cubes into boiling water, and then discarding the brine water when it is done. On top of the usual procedures.
A tad too tedious for Lazy Man to want to deal with on a regular basis…